YIELD: Makes 6-8 servings
4 T -butter
1 package -English muffins, split
1 lb. - thick bacon
1/4 cup - honey
1 dozen - eggs
salt and pepper to taste
2 packages - Hollandaise sauce
2 cups - 2% milk
1 stick - butter
fresh parsley or chives and paprika for garnish
Preheat oven to 350°F.
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment-lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serve immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.
- Courtesy of National Honey Board -